In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined.

Stir in the graham cracker crumbs and, if using, the crushed gingersnap cookies until a thick dough forms.

Cover the bowl and refrigerate the mixture for at least 1 hour, or until firm enough to roll.

Scoop out small portions of the chilled mixture and roll them into bite-sized balls. Place them on a parchment-lined baking sheet.

Freeze the balls for 20 to 30 minutes to help them hold their shape during coating.

Melt the white chocolate chips or candy melts with the coconut oil or shortening, stirring until smooth.

Dip each chilled ball into the melted coating and return it to the parchment-lined sheet. If desired, sprinkle with extra graham cracker crumbs or cinnamon sugar before the coating sets.

Refrigerate the finished cheesecake balls until the coating is firm, then serve chilled.